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"I created this recipe when unexpected guests stopped over and I didn't have enough chili for everyone," recalls Cindy Cuykendall of Skaneateles, New York. The surprising supper became a family favorite.
5 ServingsPrep/Total Time: 30 min.


  • 1 package (7 ounces) spaghetti
  • 1 pound ground beef
  • 1 small onion, chopped
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/3 cup water
  • 1 envelope chili seasoning
  • 2 tablespoons grated Parmesan cheese
  • 1/4 cup shredded part-skim mozzarella cheese


  • Cook spaghetti according to package directions. Meanwhile, in a large
  • skillet, cook beef and onion over medium heat until meat is no
  • longer pink; drain.
  • Drain spaghetti; add to beef mixture. Stir in the beans, tomatoes,
  • mushrooms, water, chili seasoning and Parmesan cheese. Cover and
  • simmer for 10 minutes. Sprinkle with mozzarella cheese. Yield: 5
  • servings.